Mohave County miner., 1887-01-29
ITEMS FOR cofFeE-DH,NksRs.
xhe Different Varieties ~ Coffae--Irow
the beverage should 10 Prepared.


According to recent statement there
are over 600 grades Of coffee on the mar
ket, which might lead many to believe
that there are as many different species
Of the plant which is not true, however,
for there are bat few OF these and one
only--i. O., the coffna arabica--from
which the genuine article is obtained;
consequently the grading must bc arbi-
trary or dependent upon Individual ca
price. The true grading and price OF
the cmmodity result from the treatment
the coffee berries receive after they have
been CLEANED, which varies according 10
the locality OF growth. In Brazil and
the West Indies as fast az the fruit
ripens it Is gathered, placed on mats OF
floors adapted TO the purpose, exposed
10 the sun and frequently stir ed 70 ex-
pedite the drying process. When dry
enough the berries are passed through
heavy rollers, which remove the tough
outside membrane and pulp that en-
closed the beans. The latter are then
carefully winnowed, sorted, put into
bags and are ready for market. The
varieties OF coffee chiefly distinguished
III commerce are the Mocha, from Arabia,
esteemed the best on account of its
being richest in caffeine, the alkaloid to
which coffee owes its popularity. The
Mocha grains are easily recognized by
tleir comparative smaliness, gray, in
clirGng to greenish color. The Java, or
East India coffee, has large, yellow beans.
Jam aica coffee beans are Of greenish
east, smaller than the Java, but larger
than tj,e Mocha. Surinan has the larg-
est sized beso of all. whilst the Bourbon
has inediam size, pale yellowish. inclined
20 whitish, beans. Liberia. Laguayra
and ether kinds have no Distinguishing
,eatures to enti.le theu to especial no
lice here.
Tic fruit of the coffee- Is red
berry resembling a chez ny, having a
rale, insipid, glutinous pulp inciosing
two hard, oval seeds. which we term
grains" Each OF these Is bout the
size OF an ordinary bean, and covered
with tough, cartliaginous me mbrane
called the parchment"
Orientals do not prepare coffee for
drinking purposes az we do. Arabs
make it from the unroasted beans. The
sultan of Turkey. formerly, IL not now.
las beverage matie out OF the drisd
pulp un;l pericarp for his own use, while
Some OF his subjects prepare decoction
from the dried leave. Of the coffee tres.
Fer tins purpose the leaves are prepared
by process similar 10 that for tea
leaves, and great many suppose that
the leaves so treated contain larger
proportion Of caffeine than the bea,,s.
Roasted 10 reddish brown color CT.
fee loses IL per cent. by weighing and
gains in bGlk 90 per cent. If the pro-
cess CT roasting is continued until the
coffee assumes chestnut. brown, 90 per
cent. by weight is los; and 80 per cent.
in bulk gained. Roasted to a dark
brown IL loses 25 per cent by weight
and increases 90 per cent. In bulk. The
roasting of coffee in some manner deve..
ops volatile oil in the grain 10 the ex-
tent Of about one part in fifty that Is not
present in the raw state, to which IL
owes its delightful aroma. II the roast
ing is protractei beyond light-brown
color this delicious oior Is ieoapardized,
If not entirely destroyed. Coffee keeps
best in the green state: the Older and
drier the gram unroasted the better, it is
said, Is the coffee when it Is roasted.
Fortunately for mankind, coffee is q
wholesome aud harmless beverage a d
rarely leaves any unpleasant effects DO.
hind. even when indulged in to excess.
1t is cminently tho cup that cheers and
does not ine5riate.
TherapeuticalIy, coffee ia great coa-
servator OF the tissues; it prevents waste
OF the body, allayS thirst, hunger, and,
as above intimated, cheers the mind but
does not intoxicate the brain, while the
aromatic oil it contains has q gentle
appTient effect upon the bowels. For
this latter purpose it Is best taken soon
after rising in the morning, about the
strength Of two tableSpoonfuls OF finely |
ground coffee 10 pint of boiling water,
drank five minutes after mixing.
Regarding the toxic properties $50 |
called) of coffee little need be said. 0nly |
lower animals have exhibited any great |
sensitiyeness in this respect, and then |
not unta after very large doses Of the |
alkaloi1, caffeine. had been administered |
TO them. which, when given to man in
tho same quantities, caused but little |
temporary nervous disturbance. It's |
effects, like medicine generally, depend !
very much upon the constitution, tenn.
pcrament, and idi5syncrasy OF the indi.
vidual using it.
To extract all the good qualities Of |
coffee, says Professor Donovan in The
Dublin Physiological Journal. 1926, the
fresh, Underground coffee requires two
and somewhat opposite methods
OF treatment. On the one hand the |
favor IL lost by boiling, while on tine
other ii Is necessary 10 subject it to that |
degree Of heat in order to extract It's |
medical quality. These difficulties are
overcome by dividing the water 10 be
used in the making into two equal parts.
With one Of these the coffee must be |
mixed cold and placed on the fire until
on the eve OF boiling. when 1t Is taken
off the fire and allowed to settle. Tho /
liquid is then poured off and tho other
portion OF water which ought nov. to bs
boiling hot--is added to the grounds and
strongly boiled for FIVE minutes. after
which the two portions of liquid are
glixcd together, forming q combination
OF all good properties of the coffee IN the
greatest perfection. Physician in Wesh.
ington Star.
KIND Little Johnny.